Cut capsicum in half. Discard seeds. Place capsicum, artichokes and eggplant on a large baking tray. Pat dry with paper towel. Layer half the capsicum inside loaf. Top with half the artichokes, eggplant, tomato and remaining basil leaves. Spread with half the ricotta mixture. Repeat layers.

Step 3

Place reserved top on to filled loaf, pressing firmly to secure. Wrap tightly in plastic wrap and foil. Refrigerate overnight.

Step 4

Remove loaf from the fridge 30 minutes before serving. Cut into slices and serve with green salad.

Note 1: This is best made a day in advance Note 2: Chargrilled eggplant is available from the deli section of your supermarket. Tip: Process soft bread to make fresh breadcrumbs. You can freeze them for another use.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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